Cheesecake with pineapple puree, tapioca pearls, and currant jam

Pineapple Puree Cheesecake with Tapioca Pearls and Currant Jam

I propose we discover together a cheesecake recipe that will delight your taste buds and bring a touch of sunshine to every day. This cheesecake recipe with pineapple puree, tapioca pearls, and currant jam is a perfect combination of flavors and textures that blend harmoniously to create a refined and delicious dessert.

Preparation time: 30 minutes
Baking time: 0 minutes (no baking required)
Total time: 1 hour + 1 night in the fridge
Number of servings: 10

A brief history of cheesecake

Cheesecake has a long history, with roots stretching back to antiquity. Over time, this delicacy has been reinterpreted in many cultures, each adding its own ingredients and techniques. This modern recipe, with pineapple puree and tapioca pearls, brings a note of freshness and originality, making it perfect for summer days or special occasions.

Ingredients

For the crust:
- 300 g soft cookies
- 200 g butter or margarine (at room temperature)
- 200 g roasted and crushed walnuts

For the pineapple puree:
- One small can of pineapple (580 ml)
- 100 ml liquid cream
- 1 packet of gelatin (10 g)

For the tapioca filling:
- 1 cup of tapioca pearls
- 250 ml milk
- 100 ml liquid cream
- 3 tablespoons of currant jam

For the jelly:
- 2 packets of jelly powder
- 1 cup of water
- 3-4 tablespoons of currant jam

Step by step to a perfect cheesecake

1. Preparing the crust:

Start by crushing the cookies. You can use a food processor to achieve a fine texture or choose to crush them manually by placing them in a bag and using a rolling pin. Add the soft butter and the roasted, crushed walnuts. Knead the mixture well until it becomes homogeneous.

2. Forming the crust:

In a 25 cm diameter pan, spread the cookie mixture, pressing it with the back of a spoon to obtain an even and compact layer. This will form the perfect base for your cheesecake.

3. Preparing the pineapple puree:

Drain the pineapple pieces from the can and place them in a blender. Blend until you achieve a fine puree. In a separate bowl, whip the liquid cream until it becomes firm. Meanwhile, hydrate the gelatin in 100 ml of cold water and then melt it in a bain-marie.

4. Combining the ingredients:

Add the pineapple puree to the whipped cream, mixing well. Incorporate the melted gelatin and stir until you achieve a uniform composition. Pour this mixture over the cookie crust and refrigerate for an hour.

5. Preparing the tapioca filling:

Start by soaking the tapioca pearls in a glass of water for about 30 minutes. After they have hydrated, drain them and boil them in milk. Cook over low heat, stirring constantly, until thickened. Then, let them cool down.

6. Combining tapioca with jam:

When the tapioca pearls have cooled, add the currant jam and the whipped cream, gently mixing to avoid breaking the pearls. Pour this mixture over the pineapple puree in the pan, leveling it evenly. Refrigerate the cheesecake overnight to set.

7. Preparing the jelly:

On the day of serving, prepare the jelly. Mix the currant jam with water and strain the juice obtained. Place the juice in a small pot, add the jelly powder, and simmer over low heat, stirring continuously until it boils. Pour the jelly over the cheesecake from the fridge and let it cool for 15 minutes.

8. Serving the cheesecake:

Once the jelly has set, the cheesecake is ready to be cut. You can decorate each portion with a few fresh currants for an extra splash of color and a delicious taste. This cheesecake is perfect served alongside a cup of green tea or a cold lemonade.

Useful tips:

- Cookies: You can use any type of soft cookies, but those with cocoa add a pleasant chocolate note.
- Gelatin: Make sure to follow the instructions on the gelatin package for the best results.
- Tapioca pearls: If you don’t have tapioca pearls, you can replace them with a mixture of gelatin and milk for a similar texture.
- Jam: You can experiment with different types of jam, such as raspberry or blackberry, to add a different flavor.

Nutritional benefits:

This cheesecake offers a delicious combination of fruits, nuts, and dairy, being a good source of vitamins and minerals. Pineapple is rich in vitamin C and enzymes that aid digestion, while nuts provide healthy fats and protein. Tapioca, although high in carbohydrates, is a gluten-free alternative that makes this dessert accessible even for those with intolerances.

Frequently asked questions:

1. Can I use fresh pineapple?
Of course! Fresh pineapple offers a more intense flavor, but make sure to peel and cut it into small pieces for easier blending.

2. How long can the cheesecake be kept?
This cheesecake can be stored in the fridge for 3-4 days, but it is best enjoyed fresh.

3. Can I replace gelatin?
Yes, you can use agar-agar as a vegan alternative to traditional gelatin.

I encourage you to try this cheesecake recipe with pineapple puree, tapioca pearls, and currant jam. It is a dessert that not only looks fantastic but also surprises with its flavors! Enjoy!

 Ingredients: 300 g of soft biscuits 1 pack of butter or margarine 200 g of roasted and chopped walnuts pineapple puree: a small can of pineapple (580 ml) 100 ml of liquid cream 1 packet of gelatin (10 g) tapioca filling: a cup of tapioca pearls 250 ml of milk 100 ml of liquid cream 3 tablespoons of currant jam jelly: 2 packets of jelly 1 glass of water 3-4 tablespoons of currant jam